I GLORY IN the Christmas season's wanton excesses: standing rib roasts the size of Volkswagens, maudlin displays of nog-induced affection, lawn decoration schemes that defy logic. There's too much of everything, and that's the whole point. But when it comes to edible gifting, I have to admit that for a week or two at the end of December, the pace gets out of control. On more than one occasion I have conceded defeat, abandoning entire tins of gingerbread people to the office kitchenette. Come spring, a packet of lovingly wrapped sugar cookies always seems to turn up under a pile of forgotten mail, hard as roofing tiles.

Don't get me wrong: I'm a big fan of homemade food presents, both as a giver and as a recipient. They are inexpensive yet indulgent, at once highly personal and universal in their pleasure-giving. But this year, rather than add to the glut of perishable sweets, I went in search of gifts that would outlast the holiday.

How about a bottle of spiced whiskey punch, ready to pour and share—whatever the time of year? Or a briny feta, marinated in good olive oil perfumed with lemon, pepper and rosemary? Stirred into coffee, a spoonful of "winter sugar," a syrupy concoction of amber sugar infused with rum and cinnamon and loaded with dried fruit, will induce more good cheer than caffeine alone. And cruets of thyme-scented oil and blood-orange vinegar will elevate salads during those long winter months when the produce selection is less than inspiring.

Here, three chefs and a bartender offer recipes for simple, elegant homemade food gifts your loved ones will enjoy into January and beyond.

—Elizabeth Gunnison Dunn

House-Jarred Marinated Feta

Stacey Daley
of Central Bottle Wine + Provisions in Cambridge, Mass., took inspiration for this jarred feta from her Greek grandmother. It can be spread on bread, sprinkled on salads or eaten on its own as an antipasto.

Makes: one 9-ounce jar

ENLARGE

iStockphoto

Cut 6 ounces feta into ¾-inch cubes. Pick the leaves from a 6-inch sprig each of thyme and rosemary. Use a vegetable peeler to remove four 2-inch-long strips of lemon peel from 1 lemon. // In a clean 9-ounce jar, lay down ⅓ of feta cubes, followed by ½ of thyme and rosemary. Sprinkle 5 pink peppercorns and a pinch of Aleppo pepper on top, followed by 2 lemon strips. Repeat process once more with the same amounts of feta, pink peppercorns and Aleppo pepper, then top with remaining feta cubes, leaving a ½-inch gap at top of jar. // Pour in olive oil to cover feta completely. Seal and let sit in refrigerator at least 7 days before using. // To serve, remove from refrigerator about 20 minutes in advance to let oil come to room temperature. Store, refrigerated, up to two months.

Winter Sugar

Heiko Riebandt
is the chef at the Lodge at Doonbeg in County Clare, Ireland, where Christmas is celebrated in grand style. This recipe was inspired by a specialty of Mr. Riebandt's native Germany: rudesheimer kaffe, a holiday tipple made from hot coffee, brandy and sugar cubes. This mix of rum-soaked amber sugar, honey, spices and dried fruit can be used to sweeten coffee, tea or mulled wine, or to drizzle over everything from ice cream to pie.

Makes: one 16-ounce jar

In a 16-ounce terrine jar, sprinkle ¼ cup amber sugar crystals, followed by ¼ cup dried fruit. Repeat three more times with the same amounts of sugar and fruit, placing 1 cinnamon stick in after the second layer, leaving a ½-inch gap at top of jar. // Pour in 1 cup dark rum (at least 50% ABV), until top layer is just covered. Bring ¼ cup honey to a boil and pour it over top. Seal immediately. // Once opened, store in refrigerator up to six months.

Bottled Usquaebach Punch

At the Dead Rabbit Grocery & Grog in Manhattan, bartender-owner
Jack McGarry
plumbs the depths of pre-Prohibition cocktail culture. Punch was wildly popular as a celebratory beverage as early as the 18th century; this whisky-and-tea-based, lemon-and-nutmeg-laced recipe, which takes its name from the Gaelic word for whiskey, comes from an English text published in 1869. Mr. McGarry keeps several types of bottled punch on the premises at all times. You can purchase the Dead Rabbit Orinoco Bitters at deadrabbitnyc.com, and the Pimento Dram at drinkupny.com.

Makes: one 750-ml bottle

In a large mixing bowl, combine zest of 4 lemons and ⅓ cup sugar. Muddle until all oil from zest has been extracted and has colored sugar, then add ⅓ cup freshly squeezed lemon juice and 1⅓ cups boiling English breakfast tea. Stir until sugar has dissolved. Add 1 tablespoon Pimento Dram or Angostura bitters, 1⅓ cups Jameson Irish Whiskey and 6 dashes Dead Rabbit Orinoco Bitters or Angostura bitters. Grate in ½ a nutmeg. // Strain through a fine-mesh sieve into a 750-ml bottle and seal immediately. Store in refrigerator up to three weeks.

Thyme Oil and Blood Orange Vinegar

This pretty infused olive oil and vinegar set, from chef
Robert McCormick
of Element 47 at the Little Nell in Aspen, Colo., will keep your giftees in well-dressed salads all the way through January. The dressings can be stored simply in sealed bottles or canning jars. Or up the ante by packaging them in beautiful oil and vinegar cruets.

Makes: one 12-ounce jar of oil and one 12-ounce jar of vinegar

ENLARGE

iStockphoto

Make blood orange vinegar: Peel 4 small or 2 large blood oranges, reserving a 2-inch strip of peel, free of pith. Use a paring knife to remove orange flesh in sections from membrane. Pour 8 ounces red wine vinegar into a blender and squeeze in any remaining juice from orange membrane. Add orange flesh and purée until smooth. Store in a sealed container in refrigerator for 24 hours, then strain through a fine-mesh sieve and transfer to a 12-ounce bottle. Close tightly. Vinegar will keep up to four weeks. // Make thyme oil: Preheat oven to 250 degrees. Wash ¼ bunch fresh thyme under running water and dry with paper towels. Arrange sprigs on a baking sheet in a single layer and bake just until brittle, 5-10 minutes. In a medium pot over low heat, combine 12 ounces olive oil and dried thyme. Cook just below a simmer 4-5 minutes. Transfer thyme to a paper towel and let oil cool to room temperature. Once oil has cooled, pour into a sterile 12-ounce bottle. Add reserved thyme. Close tightly. Oil will keep, refrigerated, up to four weeks. Bring to room temperature before using.

This copy is for your personal, non-commercial use only. Distribution and use of this material are governed by our Subscriber Agreement and by copyright law. For non-personal use or to order multiple copies, please contact Dow Jones Reprints at 1-800-843-0008 or visit www.djreprints.com.